Soup Club!

Yeah for Mondays Soup Club! :) I was very curious about the Garlic Soup that one member made- always wanted to try that one. YUM! The recipe for the this soup was given without credit- I'll search because that seems like a good source to know!

Garlic Soup

2 Tbsp olive oil
Pinch red pepper flakes
1 ½ cup sliced onion
1/3 cup peeled garlic cloves (about 12-14)
3 bay leaves
2 ½ tsp salt (or less to taste)
7 turns freshly ground black pepper
2 quarts veggie broth
1 Tbsp minced garlic
1 tsp freshly chopped basil leaves
1 tsp freshly chopped thyme leaves
2 cups croutons
½ cup cream- I made a cashew cream
pinch salt

Heat 2 tbls of the oil in a soup pot over high heat. Add the red pepper flakes, onions, bay leaves, salt, and pepper. Stir well and sauté until the onions are caramelized, about 7 minutes. Add garlic cloves and sauté 2 minutes.

Stir in the stock, minced garlic, basil, and thyme and bring to a boil. Reduce the heat and simmer for about 40 minutes Increase the heat to high and whisk in the croutons and the cream and continue whisking until the bread has disintegrated into the soup, about 10 minutes. Puree the soup with an immersion blender.

Serve the hot with additional croutons

1 ¼ cups per serving

Ok I went back and made this vegan- used veggie bo

Main Dishes

Revolutionary Omelet with Saffron
Sesame Noodles with Napa Cabbage
Potatoes and Chard with Green Curry Sauce

Dal- Red Lentils with Cumin-Onion Butter

This is also known as Masoor ki Dal- adapted from Sur la Table Cooking Classes with Ed Hamann.

1 cup red lentils- masoor dal
4 cups water
1/2 teaspoon ground tumeric (I use Penzey's)
1 teaspoon coarse salt
1 tablespoon fresh lemon juice
2 tablespoons veggie oil
1 teaspoon cumin seeds
1/2 cup finely chopped onion
1/4 teaspoon red chili powder (I used cayenne but see note)
1/2 cup coarsely chopped cilantro

Pick through the lentils and remove any stones or other foreign matter. Place the lentils in a medium bowl and wash in several changes of cold water. Drain in a fine mesh strainer.

Put the lentils and water in a 3-quart saucepan and bring to a boil over high heat, stirring frequently. Skim off any foam that rises to the surface then stir in the tumeric. Partially cover the pan, reduce the heat to medium-low and simmer, stirring occasionally, until the lentils are very soft, about 30-45 minutes. The texture should be like a thin pea soup. Add the salt and lemon juice and stir well tomix. Cover and keep warm over a very low heat.

Heat the veggie oil in a small skillet over medium-high heat. When hot toss in the cumin seeds and fry until they darken several shades, about 15 seconds. Add the onion and cook, stirring occasionally, golden, about 8 minutes. Add the red pepper, stir once, then immediately pour the entire contents of the pan into the warm lentils. Stir to mix. Serve garnished with the chopped cilantro or over brown basmati rice.

Serves 4.

Indian Recipes

Red Lentils with Cumin-Onion Butter

Potatoes and Chard with Green Curry Sauce

Adapted from A Year in a Vegetarian Kitchen
Serves 4 as a main course

1 1/2 tablespoon roasted or reg peanut oil
6 medium garlic cloves, minced
2 tablespoons minced ginger
2 14-ounce cans unsweeten coconut milk, with 1 cup thickened coconut cream spooned off the top and reserved
3 1/2 tablespoons green curry paste
1 short cup water
2 pounds small potatoes, halved, halved again and then halved one last time
salt
4 ounces chard, thinly sliced (discard thick center stems) (about 3 cups)
1 short cup fresh cilantro leaves- loose and slightly cut
2 tablespoons fresh lime juice

Heat the oil in a Dutch oven over medium heat until shimmering. Add the garlic and ginger and cook until fragrant, no more than 1 minute. Add the cup of thickened coconut cream and the curry paste. Simmer briskly until the liquid in the coconut cream evaporates and the mixture forms a very thick paste that sizzles in the pan, 2-3 minutes.

Add the remaining coconut milk, water, potatoes, and 3/4 teaspoon salt and bring to a boil. Reduce the heat, cover, and cook, stirring occasionally, until the potatoes are almost tender, about 15 minutes. Stir in the chard, cover, and cook, stirring once, until the potatoes and chard are tender, about 5 minutes. Stir in the cilantro and lime juice. Adjust the seasonings, adding salt to taste, and serve.